Wise to the Word: Chanterelle

Wednesday

September is National Mushroom Month, an appropriate time to push your culinary comfort zone beyond the white button mushroom.

Consider the elegantly named Chanterelle. What steak or chicken wouldn’t be proud to serve as foil for a chanterelle sauce?

This trumpet-shaped wild mushroom with a yellow to orange color and somewhat chewy texture is usually imported from Europe and is most often dried or canned. They toughen when overcooked, so add at the end of cooking time.